July 3, 2025 • 23 mins
Mulberry Orchard celebrates its 15th season as a Shelby County treasure with 8,000 fruit trees and a commitment to authentic farm experiences. Fifth-generation farmer Amanda Gajdzik shares how her family transformed traditional farming operations into a thriving agritourism destination that educates visitors about where their food comes from.
- Mulberry Orchard started in 2010 with 2,500 trees and has grown to 8,000 trees, primarily peaches and apples
- The farm features produce from over 20 Kentucky Proud farms selling meats, honey, jellies, and local products
- Their commercial kitchen offers a full lunch menu featuring farm-fresh ingredients
- Educational elements include playground equipment made from repurposed farm machinery with informative signage
- Annual events include a Peach Festival (July), Sunflower Festival with butterfly releases, and fall activities
- The farm employs about 30 people, including seasonal workers and teenagers gaining valuable work experience
- Real farm-fresh peaches arrive by early July and are tree-ripened—completely different from store-bought peaches
- Corn maze and other fall activities begin in September, including a special soybean maze for younger children
- Mulberry Orchard previously hosted two Luke Bryan Farm Tour concerts, bringing 14-15,000 visitors to the farm
Come visit Mulberry Orchard in the Cropper area of Shelby County and experience fresh, local produce directly from our family farm!
Learn more about Mulberry Orchard at https://www.mulberryorchardky.com/.
Do you know someone who would be an excellent guest on Kentucky Hidden Wonders? You can nominate them by filling out the form linked HERE or going to visitshelbyky.com/podcast and scrolling to the bottom of the page.
🎙️ Kentucky Hidden Wonders is presented by ShelbyKY Tourism.
🥃 Plan a visit to Your Bourbon Destination® at www.visitshelbyky.com. Located in the heart of central Kentucky and less than an hour from Louisville and Lexington, ShelbyKY is the perfect Kentucky getaway. Complete with two great distilleries, action-packed outdoor adventures, and the best vacation rentals near Louisville, put ShelbyKY at the top of your list when planning a Kentucky Bourbon Trail® trip, romantic couples retreat, or a whole-family vacation.
🎙️ Kentucky Hidden Wonders is hosted by Janette Marson and Mason Warren and edited by Mason Warren.
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Janette Marson (00:23):
Welcome to Kentucky Hidden Wonders.
I'm Janette Marson.
Mason Warren (00:26):
and I'm Mason Warren.
Janette Marson (00:28):
Together, we're uncovering the secrets, stories
and hidden gems of Shelby County.
Mason Warren (00:32):
Kentucky From unforgettable places to
off-the-beaten-path adventures.
Join us as we explore Kentuckytreasures and Shelby County's
best-kept secrets.
Our guest today is AmandaGajdzik from Mulberry Orchard.
Thank you for being here.
Amanda Gajdzik (00:47):
Yeah, super excited to join you guys today.
Thanks for having me.
Mason Warren (00:49):
Yeah, of course.
So let's get started by justyou know, getting to know.
You Tell us a little bit aboutyourself and tell us a little
bit about Mulberry Orchard, andyou know what the farm is like.
Amanda Gajdzik (00:59):
Yes, so Mulberry Orchard is kind of on the
northeastern part of ShelbyCounty towards the Cropper
Baghdad area, and this willactually be our 15th season, wow
.
So we planted our first trees in2010.
We're up to about 8,000 fruittrees now, so mostly peaches and
apples, and then continue toexpand other things that we
offer as far as vegetables andberries, melons, and then raise
(01:24):
and sell our beef as well.
We've got over 20 KentuckyProud farms that sell within the
orchard, so lots of other localproducts that you can get,
whether it's other, you know wehave our beef, but pork, chicken
, lamb, eggs, honey, lots ofjellies and salsas and Kentucky
Proud coffee and lotions andteas and all sorts of things.
So hopefully people can comeout and get to have a great time
(01:47):
, experience the farm.
We've got a kitchen there, sowe've got a full lunch and treat
menu and, of course, the bigplayground area as well.
So hopefully people come out tothe farm, enjoy the day and get
a lot of great Kentucky Proudproducts and other fun stuff
while they're there too.
Janette Marson (02:02):
Oh, it's a wonderful farm.
We love it so much, Absolutely.
But let's go back in time, Likehow did Mulberry Orchard, what
the roots the very first?
How did it get started?
Like in your family.
Amanda Gajdzik (02:14):
Yeah.
So my husband and I when wegraduated college we're both
working public jobs and thenfarming on the side, just
because we didn't have enoughacres to support us at that time
.
So we were doing row crops cornand soybeans and beef cattle
and some burly tobacco and thentry to continue to grow those
acres.
But as we saw, the tobaccomarket kind of wavering a little
(02:38):
bit, contracts were harder,labor was a challenge.
We wanted to find somethingthat we could do on a small
amount of acres there on ourhome farm that would hopefully
be able to help take over whattobacco income was and help
support us as a family, for bothof us to be able to come back
to the farm full-time at somepoint.
So did lots of homework, visiteda ton of other farms,
(03:01):
agritourism type venues, andlanded on planting some fruit
trees.
So our first planting was about2,500 trees apples and peaches
both and then just continued toexpand from there.
So we're up to, like I said,about 8,000 trees now and have
grown the market area on farm.
Agritourism kind of adds tothat experience really getting
(03:24):
people out to the farm so thatthey can see their food growing,
have conversations about wherefood comes from and things of
that nature.
So kind of it started with justplanting some trees.
We turned a shop building intothe market and have continued to
add stuff along the way.
So adding more trees, addingmore to the playground, added
the commercial kitchen a fewyears in.
(03:45):
So trying to just continue todevelop that to really make it a
great experience for ourcustomers to want to come out to
the farm and enjoy.
Janette Marson (03:53):
Oh, that's fantastic.
Well, of course, mason is themarketing director for the
county and agritourism isextremely important to us in our
marketing and so many peoplethey want to know where their
food comes from.
They may not come at all foranything else other than
agritourism to Kentucky, so it'svery, very, very, very
(04:14):
important and you have animportant job here bringing
visitors in and we're sothankful for you.
Mason Warren (04:22):
So deviating a little bit from the pre-written
questions already, but so itsounds like agritourism was, you
know, kind of a goal from thebeginning.
And then so you know, why wasthat important from the
beginning?
Is that something that you hadexperience in at a different
location, or that type of thing?
Amanda Gajdzik (04:43):
Not necessarily Agritourism.
The retail side of selling ourproduct we knew was going to be
important, kind of from theget-go Trying to differentiate
yourself at Kroger or Walmart orwherever you're selling your
product if it's this Fuji appleand that Fuji apple.
Yes, this one says Kentuckyproud and yes, there is a flavor
(05:05):
difference, but it's kind ofhard to differentiate yourself.
So we really wanted toemphasize that retail part of
our operation.
Obviously you can make more offit as well if you're selling it
straight at the farm ratherthan having to transport that
and have a third party involved.
So for us that retail part ofit was big.
But then you go from.
(05:26):
You know we're not right thereon the downtown stretch of
Shelbyville so we need to drawpeople out to our place.
So really making thatexperience draw them out there
as a huge part of what we knewneeded to come.
So we started with just theon-farm retail market and then
had a little bit of stuff on theplayground but knew we needed
(05:47):
to continue to develop that andpart of that has been.
For us that goal has alwaysbeen to keep that agriculture
related Things that they're notgoing to see when they go to the
playground at the park.
We want that to be something.
That's really cool, that theywant to be driven to so things.
On our playground, you know,we've got a small grain bin
that's filled with corn and kidsreally enjoy being able to you
(06:09):
know it's got diggers and stufflike that so they can dig and
enjoy.
We've got an old combine that wegutted the center of it
completely out and turned intoslides and then we've got a sign
there that says you know whatthis combine's used for to
harvest corn.
So a lot of educational piecesaround the farm as well, so
people can see animals andinteract with them.
When they go in the corn mazethey're not just going through
(06:32):
the maze, they're also readinglittle facts throughout the corn
maze that are telling themabout how many percentages
there's.
98% of small farms or farms inthe U S are still family owned,
so they're trying to get thateducational pieces they go
through as well.
So really trying to um, makethat experience better, make
them want to come out to thefarm, but also to make sure to
(06:54):
keep that agriculture as a bigcomponent of it has always been
a goal and a passion of ours.
To make sure that they'rereally learning where their food
comes from and at least gettinga piece of that that they're
taking back with them.
Mason Warren (07:04):
Gotcha.
Janette Marson (07:04):
So it is June here in Kentucky and for those
people, sad people, who havenever been to your farm, what
can they expect when they arriveat Mulberry?
I know you mentioned the cornmaze when does that happen?
But right now, if they wantedto come, they're racing right
out.
What can they expect?
Amanda Gajdzik (07:26):
Yes, fresh juicy peaches.
We are super, super close tothat.
Typically we always say everyyear by 4th of July we will have
nice ripe juicy sweet peaches.
So we are on the brink of thatgetting super, super close.
So in the next few days weshould be starting to pick our
nice sweet juicy peaches.
(07:46):
If you had never experienced one, if you have only eaten a store
peach, I will say that that isnot a real peach.
People are like, oh, I don'tlike peaches.
I'm like, have you ever eaten areal peach?
Because the ones at the storethat you get that are still
green and hard as a rock andyou've got to let it sit on your
counter for three days.
I don't consider that a realpeach, so don't let that be your
judge.
(08:07):
So the people that haven't beenthere and those that are
anxiously awaiting, we wouldlove to have you out to the farm
for nice, sweet, juicy peaches.
The great thing about theorchard is that we pick them in
the field, right half a milefrom the market, and we bring
them to the market and we sellthem.
So you don't have to pick itsuper green so that it can be
(08:31):
transported from five statesaway up here and then sit on the
counter while you wait for itto be purchased, so being able
to have a nice, sweet, juicypeach that's soft and ready to
eat when you walk out and you'resitting in your car and you've
got the juice running down yourarm.
Mason Warren (08:43):
That's exactly what we want.
That's wonderful.
I was going to say I am a peachconvert.
Janette Marson (08:47):
Oh, I've always been a peach person.
I love them, absolutely lovethem.
Amanda Gajdzik (08:52):
Yes, they're amazing.
And then so fresh produce isobviously starting up as well.
So we've got some of the earlyproduce, some squash and
zucchini and tomatoes, thingslike that, getting started, and
then we'll continue to expand.
A lot of peppers and thingslike that that will start coming
on before long as well.
So lots of summer producecoming in.
We also have blackberries andraspberries that'll be coming
(09:14):
along before long as well, andthen apples or peaches are
pretty much July and August, alittle bit into June, right here
at us July and August, and thenapples and fall stuff starts
into that September, october.
So we'll move into that beforewe know it.
Oh, awesome.
Janette Marson (09:31):
And you had mentioned the corn maze I have
never done.
Mason, have you ever done acorn maze?
I have, I have not.
It is on my list, honestly, ofthings to do this year.
When can I do your corn maze?
Amanda Gajdzik (09:43):
So the corn maze will typically not open until
early September.
We cut it or it is physicallythere when we plant the corn.
It is physically there when weplant the corn.
So we plant the maize into thecorn and then we'll continue to
mow it and upkeep it.
But we don't officially open itbecause a corn maize isn't much
fun if the corn's onlyknee-high.
Mason Warren (10:03):
Right, maybe for like toddlers or something.
Amanda Gajdzik (10:10):
Yeah, for little people.
Janette Marson (10:10):
yes, but officially the corn maize we
won't open up kind of until thatearly September, and then
mid-September we really jumpinto all of our fall festival
activities.
And fall is your big, big, bigtime, isn't it?
Amanda Gajdzik (10:20):
It is, yes, yeah we'll start kind of you pick
apples usually start earlySeptember, which is a great
experience.
People like to come out withtheir friends or family and
enjoy you pick apples and justthat experience, because it's
really fun to be able to pick itand eat it.
And then mid-September we'lljump into the wagon, rides to
the pumpkin patch as well andopen up that side of it, and
(10:42):
then the corn maze as well, andwe actually also for the smaller
kids, we actually have asoybean maze also, because
soybeans get up to about waisthigh on adults, so it's perfect
for the little kids that wantthe adventure but you don't want
to lose them in a corn maze.
Janette Marson (10:55):
So we have a, so it's perfect for the little
kids that want the adventure,but you don't want to lose them
in a corn maze Right A soybeanmaze too that works great for
the little ones.
Mason Warren (10:59):
Oh, that's amazing .
Yeah, absolutely so.
You've hosted a number ofevents on the farm and things
like that, but maybe the biggestones that come to mind are the
Luke Bryan Farm Tour, whichMulberry Orchard hosted twice.
Can you talk a little bit aboutwhat one that experience was
like for you?
I mean having 14, 15,000 peopleon the farm at one time and
(11:21):
then kind of how that, how thatcame to be.
Amanda Gajdzik (11:24):
Yes, an amazing experience, stressful, but
amazing.
Yeah, the most stressful partis just the weather.
You know the things we can'tcontrol when you're hosting any
outdoor event, especially one ofthat magnitude.
Yeah, luke Bryan's team wasamazing to work with.
They handled the majority of theorganizational and planning
(11:47):
efforts for it, so as far asbooking vendors or the parking
crew and all of those things inthe state.
I mean all of that.
They handled the cleanup crew,they manage all of those teams
and then, of course, our localsheriff's department and EMS and
emergency services.
All of those people areabsolutely amazing to work with,
(12:08):
did a great job, I think.
The first year they did anamazing job, such an amazing job
and prove themselves so wellthat the second year we were an
easy pick to come back and do itagain just because it flowed so
well.
So it was a really greatexperience, a neat thing, great
opportunity for us to be able todo.
We've had a ton of questionsthis year again hey, are you
(12:28):
doing it again Third year?
And we aren't this year.
He's already announced all hisstops for this year.
The majority are, uh, centralus as well.
Um, but we are not one of hisstops for this year.
But not to say that we wouldn'tuh, wouldn't host it again.
We absolutely love doing it.
Janette Marson (12:48):
Well, well, that was a big that.
That was huge Both, both years.
So, um minus that, what kind ofevents can we expect this year
at Mulberry?
Amanda Gajdzik (12:58):
Um, we are hosting a couple of new events,
some things that we've done overthe um, done over the years,
and picking up some things thatwe really enjoy doing.
We started a Peach Festivallast year so we will open up in
a month or so.
We'll have our Peach Festivalkind of late July to just
celebrate all things peach andhave craft and vendor fair as
(13:19):
well as part of that.
So looking forward to the PeachFestival.
Janette Marson (13:22):
Oh, yeah, I'm looking forward to the Peach
festival.
Yeah, I'm looking forward tothe festival, all the things.
Amanda Gajdzik (13:26):
Yeah, and then, as we've done in the past, we
have the sunflower fields aswell that we really enjoy doing
and focus on that.
We've added a butterfly release.
This will be our third year forthat and that's a really cool
experience that you can come outkiddos especially, but
everybody gets a butterfly thatwe take out into the fields and
you release your butterfly.
So it's just a really neatexperience to be able to see and
(13:50):
have.
So we will continue to do thebutterfly release, along with
our sunflower festival that wehave, and then again that fall
we'll do an apple festival andthen all the fall festivals with
the pumpkins as well.
Janette Marson (14:03):
Oh, that's exciting.
All of that sounds wonderful.
Mason Warren (14:06):
Yeah, so going back a little bit, I have no
green thumb.
I cannot grow anything.
It's amazing.
The plants in my office arestill alive, so I admire anyone
who can grow anything.
But you have a family historyof farming in Shelby County, is
that correct?
Yes, can you talk about that alittle bit?
Amanda Gajdzik (14:24):
Yeah, so I am the fifth generation that's
farming on my side.
Okay, so I grew up watchingboth of my parents being active
on the farm and my grandparentsas well, so kind of have that in
my blood.
Farming is something definitelythat is a passion of the heart.
(14:46):
It's not just a job that you goto from eight to five.
You can't leave it.
It starts early and it ends late, a lot of days, and it's
definitely something that youtake home with you and you know
if you've got a sick animal it'ssomething you're worried about
all the time, but have lovedbeing able to grow up on the
farm and now we've got a 13 and15 year old, so being able to
(15:08):
continue that on with our kiddos, raising them on the farm,
getting able, you know, buildingthat work ethic, that passion
for the land, for the soil andfor our livestock and animals as
well.
Our farm itself that Matt and Istarted is a first generation
farm, so we started the farmourselves as far as the orchard,
(15:28):
but definitely have tons ofagriculture in our background
and lots to build on Gotcha.
Janette Marson (15:34):
That's amazing.
So agritourism, as we've talkedabout previously, is very, very
important to visitors coming inand to our own marketing plans
that we have as well.
I'm just curious how manypeople do you employ on the farm
?
Because there's a definitetrickle down.
You know agritourism andbringing people in, and then the
(15:56):
people that you employ havepaychecks thanks to agritourism.
But how many people work on thefarm for you currently?
Amanda Gajdzik (16:06):
So we have 25 employees ish, give or take a
few that are at the on themarket side of it, and then we
have six employees on the farm.
So one of those is full-timeyear round and then five of
those are just seasonal thathelp with specifically the
orchard and the vegetable sideof things.
So they start in March pruningthe trees and we prune all 8,000
(16:29):
plus trees by hand.
Janette Marson (16:30):
That is incredible right there.
Amanda Gajdzik (16:33):
It takes a lot of time.
So we start kind of early inthe season pruning and then of
course all the planting of thecrops and the vegetables and
then go from there as far asharvesting and that maintenance
throughout the season.
So a little over 30 is what weend up for the year that we
employ.
Janette Marson (16:51):
Wow, that's amazing.
Definitely a trickle down, aswe say.
Amanda Gajdzik (16:55):
Yeah, so saying we're, we're small, small, small
fry on the grand scheme, butstill, and that's not to
editorialize on that, but that'swhat I, that's what I like
about it.
Mason Warren (17:05):
I mean it's not a huge commercial operation.
You go and it feels like afamily farm because it is, and
so I think that kind oftranslates to the visitor when
they're there as well, they getthat impression and you've
worked to kind of cultivate thatimpression work to kind of
cultivate that.
Amanda Gajdzik (17:25):
Yes, very much so that impression, and we are
of our, of our 30 employees youknow 15 or so of them are
teenagers that we employespecially through the summer
and that is a lot of fun.
It definitely comes withchallenges, but we start hiring
at 14.
Janette Marson (17:35):
Right.
Amanda Gajdzik (17:35):
So you've got kids that are, you know, still
learning about themselves andpersonalities and things like
that and trying to teach themsome work ethic and customer
service experience.
But we definitely try to expandon that customer service part
of it, because without ourcustomers you know in that word
of mouth those people wouldn'tcome back and continue to tell
(17:57):
their friends.
So we definitely try to keep itthat hometown, rural feel.
We are a family farm.
We love to do whatever we canto welcome people into that and
hope that they enjoy their visitand bring their families out.
You know we're very, veryfamily oriented.
In the fall, doing theeducational school tours and
that kind of thing, we lovehaving kiddos out, love showing
(18:18):
them where their food comes fromand hopefully they run home and
tell mom and dad about it too.
Them where their food comesfrom and hopefully they run home
and tell mom and dad about ittoo.
So, yeah, keeping that familyoriented, ag related, rural
atmosphere is definitely a hugepart of what we strive for.
Mason Warren (18:30):
Absolutely, and I don't know exactly when it
started, but you know, the farmto table aspect is huge,
especially, I mean still in kindof the culinary world, and so
have you seen people that are,you know, wanting that aspect as
well when they're coming out tothe farm.
Just kind of seeing.
Again it goes back to whatyou're talking about seeing
(18:51):
where the food comes from, butthat kind of farm to table spin.
Amanda Gajdzik (18:56):
Yeah, I think for sure.
That's what pre COVID, wehosted several partnered with
Bristol and Louisville andhosted several farm to table
dinners in the orchard, whichwas a great experience.
A lot of work that went intothat.
And something that we'veactually been putting out there
is, you know, maybe starting tohost those again, Cause it was a
(19:16):
really fun experience.
but I think, even on aday-to-day basis, people just
appreciating where their producecome from, especially I mean in
the summertime there's ampleamounts of it, so it's great to
be able to have fresh squash andzucchini for dinner at night,
you know, and knowing where yourbeef or your pork or your
chicken comes from.
All of those are raised here inShelby County, so I think
(19:38):
people are just more aware of it.
That heightened sense of that,especially, you know, as there
are issues in the economy orthings are, prices are going up
at the grocery store.
People continue to look locally.
A lot of times it's lessexpensive to get a product that
was locally raised, that it'sgoing to taste better and be
better for you, has less of acarbon footprint and it's going
(20:00):
to cost you less a lot of timestoo.
So people just making thatrealization it takes a little
bit extra time.
You can't get a hundred percentof what you need at our place
but you can get a lot of it.
You know we've got local meatand yogurt and milk and cheeses
and all sorts of things so greatto be able to to support
locally and do what they can Atplaces like ours that are around
(20:23):
our County, shelby County, isblessed to have several
agritourism places andopportunities to hop on over to
one and get a few things andthen go to the next one and get
what they specialize in and keepon going, so there are a lot of
great places in Shelby Countythat offer local products.
Janette Marson (20:40):
And we are very thankful for them.
And you've kind of answeredthis question already, but in
closing, why would you say thatplaces like Mulberry, orchard
and other agritourism businessesare so important to Kentucky
and all that we do here?
Amanda Gajdzik (20:57):
I think that Kentucky is an amazingly
diversified agriculture state.
The soils that we have, thewater supply that we have we're
able to do a lot of differentthings, so it's not just corn
and soybeans.
It's not just beef cattle,there is even in Shelby County,
I mean, there's alpacas, there'slots of goats and sheep,
(21:19):
highland cows.
Janette Marson (21:20):
Highland cows, icelandic horses, yeah, all
sorts of things.
Amanda Gajdzik (21:23):
So it's not just you know bourbon and horses
Right, there is so much more.
So you've got so many smallfarms that are able to
specialize in certain things,like we've got the orchard.
There's other places that havegreenhouses or other vegetables
or things that they specializein, or animals, livestock that
they specialize in, that we canall kind of work together and
(21:44):
help to promote the greater good.
You know, if we are all rising,then we're all going up.
Janette Marson (21:49):
Exactly.
Amanda Gajdzik (21:50):
So all helping each other.
It's a great community ofpeople as well to share ideas
and help each other out if onecalls on the other.
But it's super important to thediversification of Kentucky and
what we have to offer.
You know there's tilapia andgreenhouses and all these great
things, so great opportunitiesfor customers to be able to a
lot of these places to come outand visit the farm and really
(22:10):
see it growing and see ithappening and experience that
and have a lot of fun whileyou're doing it.
Janette Marson (22:15):
Well, I am.
I already have in mind thepeach festival, all the things.
The corn maze is already on mycalendar in my mind.
And well, we love your farm andwe are so thankful for you.
We're thankful for all you dobecause you add so much to
tourism and bringing people inand giving them something
(22:36):
different and wonderful to dowhile they're here.
Thank you, thank you so muchfor being on the show.
We appreciate you so so much.
Amanda Gajdzik (22:45):
No problem.
Thank you all so much forhaving me and look forward to
having you out at the farmseeing and eating some of those
nice, juicy, delicious peaches.
Janette Marson (22:48):
I will be there.
We won't even wait until we getto the car I know.
Thanks so much.
Thank you, thanks.
Mason Warren (22:57):
This has been Kentucky Hidden Wonders.
We'll return with a brand newKentucky Hidden Wonders episode
in two weeks.
Bye everyone.
Kentucky Hidden Wonders is aShelby KY Tourism production.
Your hosts are Janet Marson andMason Warren.
To learn more about Shelby KYTourism and to start planning a
(23:18):
visit, head to visitshelbykycom.
Welcome to Kentucky Hidden Wonders.
I'm Janette Marson.
Mason Warren (00:26):
and I'm Mason Warren.
Janette Marson (00:28):
Together, we're uncovering the secrets, stories
and hidden gems of Shelby County.
Mason Warren (00:32):
Kentucky From unforgettable places to
off-the-beaten-path adventures.
Join us as we explore Kentuckytreasures and Shelby County's
best-kept secrets.
Our guest today is AmandaGajdzik from Mulberry Orchard.
Thank you for being here.
Amanda Gajdzik (00:47):
Yeah, super excited to join you guys today.
Thanks for having me.
Mason Warren (00:49):
Yeah, of course.
So let's get started by justyou know, getting to know.
You Tell us a little bit aboutyourself and tell us a little
bit about Mulberry Orchard, andyou know what the farm is like.
Amanda Gajdzik (00:59):
Yes, so Mulberry Orchard is kind of on the
northeastern part of ShelbyCounty towards the Cropper
Baghdad area, and this willactually be our 15th season, wow
.
So we planted our first trees in2010.
We're up to about 8,000 fruittrees now, so mostly peaches and
apples, and then continue toexpand other things that we
offer as far as vegetables andberries, melons, and then raise
(01:24):
and sell our beef as well.
We've got over 20 KentuckyProud farms that sell within the
orchard, so lots of other localproducts that you can get,
whether it's other, you know wehave our beef, but pork, chicken
, lamb, eggs, honey, lots ofjellies and salsas and Kentucky
Proud coffee and lotions andteas and all sorts of things.
So hopefully people can comeout and get to have a great time
(01:47):
, experience the farm.
We've got a kitchen there, sowe've got a full lunch and treat
menu and, of course, the bigplayground area as well.
So hopefully people come out tothe farm, enjoy the day and get
a lot of great Kentucky Proudproducts and other fun stuff
while they're there too.
Janette Marson (02:02):
Oh, it's a wonderful farm.
We love it so much, Absolutely.
But let's go back in time, Likehow did Mulberry Orchard, what
the roots the very first?
How did it get started?
Like in your family.
Amanda Gajdzik (02:14):
Yeah.
So my husband and I when wegraduated college we're both
working public jobs and thenfarming on the side, just
because we didn't have enoughacres to support us at that time
.
So we were doing row crops cornand soybeans and beef cattle
and some burly tobacco and thentry to continue to grow those
acres.
But as we saw, the tobaccomarket kind of wavering a little
(02:38):
bit, contracts were harder,labor was a challenge.
We wanted to find somethingthat we could do on a small
amount of acres there on ourhome farm that would hopefully
be able to help take over whattobacco income was and help
support us as a family, for bothof us to be able to come back
to the farm full-time at somepoint.
So did lots of homework, visiteda ton of other farms,
(03:01):
agritourism type venues, andlanded on planting some fruit
trees.
So our first planting was about2,500 trees apples and peaches
both and then just continued toexpand from there.
So we're up to, like I said,about 8,000 trees now and have
grown the market area on farm.
Agritourism kind of adds tothat experience really getting
(03:24):
people out to the farm so thatthey can see their food growing,
have conversations about wherefood comes from and things of
that nature.
So kind of it started with justplanting some trees.
We turned a shop building intothe market and have continued to
add stuff along the way.
So adding more trees, addingmore to the playground, added
the commercial kitchen a fewyears in.
(03:45):
So trying to just continue todevelop that to really make it a
great experience for ourcustomers to want to come out to
the farm and enjoy.
Janette Marson (03:53):
Oh, that's fantastic.
Well, of course, mason is themarketing director for the
county and agritourism isextremely important to us in our
marketing and so many peoplethey want to know where their
food comes from.
They may not come at all foranything else other than
agritourism to Kentucky, so it'svery, very, very, very
(04:14):
important and you have animportant job here bringing
visitors in and we're sothankful for you.
Mason Warren (04:22):
So deviating a little bit from the pre-written
questions already, but so itsounds like agritourism was, you
know, kind of a goal from thebeginning.
And then so you know, why wasthat important from the
beginning?
Is that something that you hadexperience in at a different
location, or that type of thing?
Amanda Gajdzik (04:43):
Not necessarily Agritourism.
The retail side of selling ourproduct we knew was going to be
important, kind of from theget-go Trying to differentiate
yourself at Kroger or Walmart orwherever you're selling your
product if it's this Fuji appleand that Fuji apple.
Yes, this one says Kentuckyproud and yes, there is a flavor
(05:05):
difference, but it's kind ofhard to differentiate yourself.
So we really wanted toemphasize that retail part of
our operation.
Obviously you can make more offit as well if you're selling it
straight at the farm ratherthan having to transport that
and have a third party involved.
So for us that retail part ofit was big.
But then you go from.
(05:26):
You know we're not right thereon the downtown stretch of
Shelbyville so we need to drawpeople out to our place.
So really making thatexperience draw them out there
as a huge part of what we knewneeded to come.
So we started with just theon-farm retail market and then
had a little bit of stuff on theplayground but knew we needed
(05:47):
to continue to develop that andpart of that has been.
For us that goal has alwaysbeen to keep that agriculture
related Things that they're notgoing to see when they go to the
playground at the park.
We want that to be something.
That's really cool, that theywant to be driven to so things.
On our playground, you know,we've got a small grain bin
that's filled with corn and kidsreally enjoy being able to you
(06:09):
know it's got diggers and stufflike that so they can dig and
enjoy.
We've got an old combine that wegutted the center of it
completely out and turned intoslides and then we've got a sign
there that says you know whatthis combine's used for to
harvest corn.
So a lot of educational piecesaround the farm as well, so
people can see animals andinteract with them.
When they go in the corn mazethey're not just going through
(06:32):
the maze, they're also readinglittle facts throughout the corn
maze that are telling themabout how many percentages
there's.
98% of small farms or farms inthe U S are still family owned,
so they're trying to get thateducational pieces they go
through as well.
So really trying to um, makethat experience better, make
them want to come out to thefarm, but also to make sure to
(06:54):
keep that agriculture as a bigcomponent of it has always been
a goal and a passion of ours.
To make sure that they'rereally learning where their food
comes from and at least gettinga piece of that that they're
taking back with them.
Mason Warren (07:04):
Gotcha.
Janette Marson (07:04):
So it is June here in Kentucky and for those
people, sad people, who havenever been to your farm, what
can they expect when they arriveat Mulberry?
I know you mentioned the cornmaze when does that happen?
But right now, if they wantedto come, they're racing right
out.
What can they expect?
Amanda Gajdzik (07:26):
Yes, fresh juicy peaches.
We are super, super close tothat.
Typically we always say everyyear by 4th of July we will have
nice ripe juicy sweet peaches.
So we are on the brink of thatgetting super, super close.
So in the next few days weshould be starting to pick our
nice sweet juicy peaches.
(07:46):
If you had never experienced one, if you have only eaten a store
peach, I will say that that isnot a real peach.
People are like, oh, I don'tlike peaches.
I'm like, have you ever eaten areal peach?
Because the ones at the storethat you get that are still
green and hard as a rock andyou've got to let it sit on your
counter for three days.
I don't consider that a realpeach, so don't let that be your
judge.
(08:07):
So the people that haven't beenthere and those that are
anxiously awaiting, we wouldlove to have you out to the farm
for nice, sweet, juicy peaches.
The great thing about theorchard is that we pick them in
the field, right half a milefrom the market, and we bring
them to the market and we sellthem.
So you don't have to pick itsuper green so that it can be
(08:31):
transported from five statesaway up here and then sit on the
counter while you wait for itto be purchased, so being able
to have a nice, sweet, juicypeach that's soft and ready to
eat when you walk out and you'resitting in your car and you've
got the juice running down yourarm.
Mason Warren (08:43):
That's exactly what we want.
That's wonderful.
I was going to say I am a peachconvert.
Janette Marson (08:47):
Oh, I've always been a peach person.
I love them, absolutely lovethem.
Amanda Gajdzik (08:52):
Yes, they're amazing.
And then so fresh produce isobviously starting up as well.
So we've got some of the earlyproduce, some squash and
zucchini and tomatoes, thingslike that, getting started, and
then we'll continue to expand.
A lot of peppers and thingslike that that will start coming
on before long as well.
So lots of summer producecoming in.
We also have blackberries andraspberries that'll be coming
(09:14):
along before long as well, andthen apples or peaches are
pretty much July and August, alittle bit into June, right here
at us July and August, and thenapples and fall stuff starts
into that September, october.
So we'll move into that beforewe know it.
Oh, awesome.
Janette Marson (09:31):
And you had mentioned the corn maze I have
never done.
Mason, have you ever done acorn maze?
I have, I have not.
It is on my list, honestly, ofthings to do this year.
When can I do your corn maze?
Amanda Gajdzik (09:43):
So the corn maze will typically not open until
early September.
We cut it or it is physicallythere when we plant the corn.
It is physically there when weplant the corn.
So we plant the maize into thecorn and then we'll continue to
mow it and upkeep it.
But we don't officially open itbecause a corn maize isn't much
fun if the corn's onlyknee-high.
Mason Warren (10:03):
Right, maybe for like toddlers or something.
Amanda Gajdzik (10:10):
Yeah, for little people.
Janette Marson (10:10):
yes, but officially the corn maize we
won't open up kind of until thatearly September, and then
mid-September we really jumpinto all of our fall festival
activities.
And fall is your big, big, bigtime, isn't it?
Amanda Gajdzik (10:20):
It is, yes, yeah we'll start kind of you pick
apples usually start earlySeptember, which is a great
experience.
People like to come out withtheir friends or family and
enjoy you pick apples and justthat experience, because it's
really fun to be able to pick itand eat it.
And then mid-September we'lljump into the wagon, rides to
the pumpkin patch as well andopen up that side of it, and
(10:42):
then the corn maze as well, andwe actually also for the smaller
kids, we actually have asoybean maze also, because
soybeans get up to about waisthigh on adults, so it's perfect
for the little kids that wantthe adventure but you don't want
to lose them in a corn maze.
Janette Marson (10:55):
So we have a, so it's perfect for the little
kids that want the adventure,but you don't want to lose them
in a corn maze Right A soybeanmaze too that works great for
the little ones.
Mason Warren (10:59):
Oh, that's amazing .
Yeah, absolutely so.
You've hosted a number ofevents on the farm and things
like that, but maybe the biggestones that come to mind are the
Luke Bryan Farm Tour, whichMulberry Orchard hosted twice.
Can you talk a little bit aboutwhat one that experience was
like for you?
I mean having 14, 15,000 peopleon the farm at one time and
(11:21):
then kind of how that, how thatcame to be.
Amanda Gajdzik (11:24):
Yes, an amazing experience, stressful, but
amazing.
Yeah, the most stressful partis just the weather.
You know the things we can'tcontrol when you're hosting any
outdoor event, especially one ofthat magnitude.
Yeah, luke Bryan's team wasamazing to work with.
They handled the majority of theorganizational and planning
(11:47):
efforts for it, so as far asbooking vendors or the parking
crew and all of those things inthe state.
I mean all of that.
They handled the cleanup crew,they manage all of those teams
and then, of course, our localsheriff's department and EMS and
emergency services.
All of those people areabsolutely amazing to work with,
(12:08):
did a great job, I think.
The first year they did anamazing job, such an amazing job
and prove themselves so wellthat the second year we were an
easy pick to come back and do itagain just because it flowed so
well.
So it was a really greatexperience, a neat thing, great
opportunity for us to be able todo.
We've had a ton of questionsthis year again hey, are you
(12:28):
doing it again Third year?
And we aren't this year.
He's already announced all hisstops for this year.
The majority are, uh, centralus as well.
Um, but we are not one of hisstops for this year.
But not to say that we wouldn'tuh, wouldn't host it again.
We absolutely love doing it.
Janette Marson (12:48):
Well, well, that was a big that.
That was huge Both, both years.
So, um minus that, what kind ofevents can we expect this year
at Mulberry?
Amanda Gajdzik (12:58):
Um, we are hosting a couple of new events,
some things that we've done overthe um, done over the years,
and picking up some things thatwe really enjoy doing.
We started a Peach Festivallast year so we will open up in
a month or so.
We'll have our Peach Festivalkind of late July to just
celebrate all things peach andhave craft and vendor fair as
(13:19):
well as part of that.
So looking forward to the PeachFestival.
Janette Marson (13:22):
Oh, yeah, I'm looking forward to the Peach
festival.
Yeah, I'm looking forward tothe festival, all the things.
Amanda Gajdzik (13:26):
Yeah, and then, as we've done in the past, we
have the sunflower fields aswell that we really enjoy doing
and focus on that.
We've added a butterfly release.
This will be our third year forthat and that's a really cool
experience that you can come outkiddos especially, but
everybody gets a butterfly thatwe take out into the fields and
you release your butterfly.
So it's just a really neatexperience to be able to see and
(13:50):
have.
So we will continue to do thebutterfly release, along with
our sunflower festival that wehave, and then again that fall
we'll do an apple festival andthen all the fall festivals with
the pumpkins as well.
Janette Marson (14:03):
Oh, that's exciting.
All of that sounds wonderful.
Mason Warren (14:06):
Yeah, so going back a little bit, I have no
green thumb.
I cannot grow anything.
It's amazing.
The plants in my office arestill alive, so I admire anyone
who can grow anything.
But you have a family historyof farming in Shelby County, is
that correct?
Yes, can you talk about that alittle bit?
Amanda Gajdzik (14:24):
Yeah, so I am the fifth generation that's
farming on my side.
Okay, so I grew up watchingboth of my parents being active
on the farm and my grandparentsas well, so kind of have that in
my blood.
Farming is something definitelythat is a passion of the heart.
(14:46):
It's not just a job that you goto from eight to five.
You can't leave it.
It starts early and it ends late, a lot of days, and it's
definitely something that youtake home with you and you know
if you've got a sick animal it'ssomething you're worried about
all the time, but have lovedbeing able to grow up on the
farm and now we've got a 13 and15 year old, so being able to
(15:08):
continue that on with our kiddos, raising them on the farm,
getting able, you know, buildingthat work ethic, that passion
for the land, for the soil andfor our livestock and animals as
well.
Our farm itself that Matt and Istarted is a first generation
farm, so we started the farmourselves as far as the orchard,
(15:28):
but definitely have tons ofagriculture in our background
and lots to build on Gotcha.
Janette Marson (15:34):
That's amazing.
So agritourism, as we've talkedabout previously, is very, very
important to visitors coming inand to our own marketing plans
that we have as well.
I'm just curious how manypeople do you employ on the farm
?
Because there's a definitetrickle down.
You know agritourism andbringing people in, and then the
(15:56):
people that you employ havepaychecks thanks to agritourism.
But how many people work on thefarm for you currently?
Amanda Gajdzik (16:06):
So we have 25 employees ish, give or take a
few that are at the on themarket side of it, and then we
have six employees on the farm.
So one of those is full-timeyear round and then five of
those are just seasonal thathelp with specifically the
orchard and the vegetable sideof things.
So they start in March pruningthe trees and we prune all 8,000
(16:29):
plus trees by hand.
Janette Marson (16:30):
That is incredible right there.
Amanda Gajdzik (16:33):
It takes a lot of time.
So we start kind of early inthe season pruning and then of
course all the planting of thecrops and the vegetables and
then go from there as far asharvesting and that maintenance
throughout the season.
So a little over 30 is what weend up for the year that we
employ.
Janette Marson (16:51):
Wow, that's amazing.
Definitely a trickle down, aswe say.
Amanda Gajdzik (16:55):
Yeah, so saying we're, we're small, small, small
fry on the grand scheme, butstill, and that's not to
editorialize on that, but that'swhat I, that's what I like
about it.
Mason Warren (17:05):
I mean it's not a huge commercial operation.
You go and it feels like afamily farm because it is, and
so I think that kind oftranslates to the visitor when
they're there as well, they getthat impression and you've
worked to kind of cultivate thatimpression work to kind of
cultivate that.
Amanda Gajdzik (17:25):
Yes, very much so that impression, and we are
of our, of our 30 employees youknow 15 or so of them are
teenagers that we employespecially through the summer
and that is a lot of fun.
It definitely comes withchallenges, but we start hiring
at 14.
Janette Marson (17:35):
Right.
Amanda Gajdzik (17:35):
So you've got kids that are, you know, still
learning about themselves andpersonalities and things like
that and trying to teach themsome work ethic and customer
service experience.
But we definitely try to expandon that customer service part
of it, because without ourcustomers you know in that word
of mouth those people wouldn'tcome back and continue to tell
(17:57):
their friends.
So we definitely try to keep itthat hometown, rural feel.
We are a family farm.
We love to do whatever we canto welcome people into that and
hope that they enjoy their visitand bring their families out.
You know we're very, veryfamily oriented.
In the fall, doing theeducational school tours and
that kind of thing, we lovehaving kiddos out, love showing
(18:18):
them where their food comes fromand hopefully they run home and
tell mom and dad about it too.
Them where their food comesfrom and hopefully they run home
and tell mom and dad about ittoo.
So, yeah, keeping that familyoriented, ag related, rural
atmosphere is definitely a hugepart of what we strive for.
Mason Warren (18:30):
Absolutely, and I don't know exactly when it
started, but you know, the farmto table aspect is huge,
especially, I mean still in kindof the culinary world, and so
have you seen people that are,you know, wanting that aspect as
well when they're coming out tothe farm.
Just kind of seeing.
Again it goes back to whatyou're talking about seeing
(18:51):
where the food comes from, butthat kind of farm to table spin.
Amanda Gajdzik (18:56):
Yeah, I think for sure.
That's what pre COVID, wehosted several partnered with
Bristol and Louisville andhosted several farm to table
dinners in the orchard, whichwas a great experience.
A lot of work that went intothat.
And something that we'veactually been putting out there
is, you know, maybe starting tohost those again, Cause it was a
(19:16):
really fun experience.
but I think, even on aday-to-day basis, people just
appreciating where their producecome from, especially I mean in
the summertime there's ampleamounts of it, so it's great to
be able to have fresh squash andzucchini for dinner at night,
you know, and knowing where yourbeef or your pork or your
chicken comes from.
All of those are raised here inShelby County, so I think
(19:38):
people are just more aware of it.
That heightened sense of that,especially, you know, as there
are issues in the economy orthings are, prices are going up
at the grocery store.
People continue to look locally.
A lot of times it's lessexpensive to get a product that
was locally raised, that it'sgoing to taste better and be
better for you, has less of acarbon footprint and it's going
(20:00):
to cost you less a lot of timestoo.
So people just making thatrealization it takes a little
bit extra time.
You can't get a hundred percentof what you need at our place
but you can get a lot of it.
You know we've got local meatand yogurt and milk and cheeses
and all sorts of things so greatto be able to to support
locally and do what they can Atplaces like ours that are around
(20:23):
our County, shelby County, isblessed to have several
agritourism places andopportunities to hop on over to
one and get a few things andthen go to the next one and get
what they specialize in and keepon going, so there are a lot of
great places in Shelby Countythat offer local products.
Janette Marson (20:40):
And we are very thankful for them.
And you've kind of answeredthis question already, but in
closing, why would you say thatplaces like Mulberry, orchard
and other agritourism businessesare so important to Kentucky
and all that we do here?
Amanda Gajdzik (20:57):
I think that Kentucky is an amazingly
diversified agriculture state.
The soils that we have, thewater supply that we have we're
able to do a lot of differentthings, so it's not just corn
and soybeans.
It's not just beef cattle,there is even in Shelby County,
I mean, there's alpacas, there'slots of goats and sheep,
(21:19):
highland cows.
Janette Marson (21:20):
Highland cows, icelandic horses, yeah, all
sorts of things.
Amanda Gajdzik (21:23):
So it's not just you know bourbon and horses
Right, there is so much more.
So you've got so many smallfarms that are able to
specialize in certain things,like we've got the orchard.
There's other places that havegreenhouses or other vegetables
or things that they specializein, or animals, livestock that
they specialize in, that we canall kind of work together and
(21:44):
help to promote the greater good.
You know, if we are all rising,then we're all going up.
Janette Marson (21:49):
Exactly.
Amanda Gajdzik (21:50):
So all helping each other.
It's a great community ofpeople as well to share ideas
and help each other out if onecalls on the other.
But it's super important to thediversification of Kentucky and
what we have to offer.
You know there's tilapia andgreenhouses and all these great
things, so great opportunitiesfor customers to be able to a
lot of these places to come outand visit the farm and really
(22:10):
see it growing and see ithappening and experience that
and have a lot of fun whileyou're doing it.
Janette Marson (22:15):
Well, I am.
I already have in mind thepeach festival, all the things.
The corn maze is already on mycalendar in my mind.
And well, we love your farm andwe are so thankful for you.
We're thankful for all you dobecause you add so much to
tourism and bringing people inand giving them something
(22:36):
different and wonderful to dowhile they're here.
Thank you, thank you so muchfor being on the show.
We appreciate you so so much.
Amanda Gajdzik (22:45):
No problem.
Thank you all so much forhaving me and look forward to
having you out at the farmseeing and eating some of those
nice, juicy, delicious peaches.
Janette Marson (22:48):
I will be there.
We won't even wait until we getto the car I know.
Thanks so much.
Thank you, thanks.
Mason Warren (22:57):
This has been Kentucky Hidden Wonders.
We'll return with a brand newKentucky Hidden Wonders episode
in two weeks.
Bye everyone.
Kentucky Hidden Wonders is aShelby KY Tourism production.
Your hosts are Janet Marson andMason Warren.
To learn more about Shelby KYTourism and to start planning a
(23:18):
visit, head to visitshelbykycom.
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